Cinnamon Rolls

I've been on the hunt for a really good cinnamon roll recipe for quite awhile.

I found it over at ChefTalk

Ooey, goey, and delicious

With frosting or...

without.

Double thumbs up from Ian.

Cinnamon Rolls
I like to start the rolls the day before and bake them in the morning.  Go through step 9 and cover the rolls with plastic wrap and place in the refrigerator.  In the morning pull your rolls out and let sit for 1 hour.  I like to heat my oven to 300 degrees and then shut it off.  Then I place my rolls in the warm oven for 1 hour.  Then proceed with the rest of the steps.

Rolls:

¾ cup unsalted butter

1 cup whole milk

¾ cup granulated sugar 

1 teaspoon salt

1 Tablespoon yeast 

½ cup, water, 100 degrees

1 teaspoon granulated sugar 

6 large eggs

9 cups bread  flour

½ tablespoon cinnamon

Filling:

5 cups light brown sugar 

1 ¼ cup unsalted butter 

3 Tablespoons cinnamon

Frosting:
1/2 cup whole milk
2 1/2 tablespoons flour
1/2 cup unsalted butter (room temperature)
1/2 cup brown sugar
1 tsp. vanilla

Rolls
1. Heat butter, milk, ¾ Cup sugar and salt over low heat until butter melts.
2. Set the butter mixture aside to cool. In a large mixing bowl, combine yeast, warm water, 1 teaspoon of sugar and set aside for about 5 minutes. Stir in the butter mixture into the yeast mixture.
3. Lightly beat the eggs and stir into the mixture.  Then add the flour and cinnamon.  Mix this until you have a stiff dough.

4.  Knead for 5 minutes with a dough hook on your mixer or 10 minutes on a floured surface.

5.  Place dough in a greased bowl and cover the bowl with plastic wrap and let it sit in a warm spot for 1 hour.

6.  While the dough is resting make the filling.  Beat together the brown sugar, butter and cinnamon.
7.  After the dough has rested for 1 hour punch it down and turn it out onto a floured surface.  Roll it out into a 24" by 36" rectangle and spread the filling over the dough evenly with a rubber spatula.  Leave about a 2 inch border around the dough. Reserve 1/2 cup of the filling to spread around the bottom of your baking dish.
8.  Roll the dough tightly around the filling.  It should be about 40 inches.  Cut the dough into 2 inch pieces.  
9.   Spread the remaining butter mixture into the bottom of your baking dish and place the rolls inside.
10.  Cover the rolls with plastic wrap and let rise for 1 hour.  Remove the plastic wrap and bake at 350 degrees for  25 - 30 minutes.
11.   Have a large sheet pan sitting out on your counter.  When the rolls are done baking, invert them onto the sheet pan.  Cool for about 10 minutes and then frost if desired.

Frosting
This frosting is one that I adapted from my Mom.  She makes a delicious red velvet cake with a whipped frosting.
1.  In a saucepan pour in the milk and add the flour.  Whisk the mixture until combined.
2. Place the saucepan over medium to low heat and whisk constantly until the mixture is thick. Remove from the heat and cool.
3. Add the vanilla to the cooled mixture, and stir until combined.
4. Place the brown sugar and butter into a bowl and whip until they are well combined.  Scrap the bowl a couple of  times to make sure everything is mixed together well.
5.   Add the cooled flour mixture (Make sure that it is cool or it will melt the butter sugar mixture) 1 tablespoon at a       time, beating after each addition.  
6.   Whip the mixture on medium to high speed after all the flour mixture has been added for about 2 minutes or until like whipped cream.

Source: ChefTalk for the rolls and Kay V. for the frosting
This recipe has been shared with: 
Buns in my oven
 Back for seconds
 Sugar and dots
DJ's Sugar Shack
Gooseberry patch

Pannekoeken (dutch pancake)

I got this recipe from a church cookbook I purchased when Brian and I were engaged.

It was probably one of the first recipes that I made as a young wife.  Although Brian does love this recipe.  Our little breakfast king is in love with this recipe. He requests it, whenever he gets the chance. Many recipes come and go in our little family, but this one has stuck around and I am sure I will be making it for years to come.  I hope it becomes a family favorite for you too.

Pannekoeken

2 Tbs. butter

1/2 cup of skim milk

2 eggs

1/2 cup of flour

Preheat the oven to 450 degrees. Put the butter in a pie plate or a cast iron skillet and melt it in the oven while it is preheating.  Watch this closely, you don't want your butter to burn.

While you are melting the butter.  Mix together the milk, eggs, and flour in that order.  Pour the mixture into your buttered pan.  Bake until golden and puffy 12-15 mins

Serve immediately with powdered sugar and warm maple syrup.  Fresh fruit served on top is really nice too.

Source: Open door church cookbook

Light and fluffy waffles

Everyone loves waffles, and we really aren't any different.  We have some keepers in our recipe file, Chocolate waffles, Cake waffles, and Yeasted waffles (you can find them all over in Young Adventures). When my dear friend Colleen pinned a recipe for waffles that her Dad made her when she was growing up, I had to try them.

These were light, fluffy and had a delicate flavor.  Everyone loved them, and we will be adding this recipe to our waffle collection.

Light and Fluffy Waffles

Ingredients:

1 3/4 cups all - purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

2 egg yolks

1 3/4 cups milk

1/2 cup canola oil

2 egg whites

Directions:

1.  In a large mixing bowl stir together flour, baking powder and salt.  Make a well in the center of the mixture.

2.  In a small bowl mix egg yolks slightly, stir in milk and oil.

3. Add the egg yolk mixture all at once to the dry mixture.  Stir just until moistened, there will be lumps.

4.  In another bowl mix egg whites until stiff peaks form.

5.  Gently fold whites into flour and egg yolk mixture, leave a few streaks of egg white.  Do not over mix.

6.  Spoon waffle batter onto your waffle iron and cook according to  manufacturer's directions.

Enjoy!
Rachel

Source: Colleen via Better Homes and Gardens

Refrigerator Raisin Bran Muffins

Brian and I are big fans of bran muffins.  The problem is the Mr. likes them warm.  During the week, I just can't make that happen.  Well, that's what I thought until I came across this recipe from A Little Bit Crunchy a Little Bit Rock n' Roll.  You mix up the batter the night before and bake the next day.  Even better you can keep the batter for up to two weeks...sweet!  I added a few ingredients to suit our taste, and we loved these muffins.  They are a new favorite.  Thanks for sharing Mama J.

Refrigerator Raisin Bran Muffins

1 1/4 cup buttermilk

1/4 cup canola oil

1 egg

1 1/2 cup raisin bran cereal

1/2 cup raisins

1/2 cup unbleached all purpose flour

1/2 cup white whole wheat flour

1/4 cup fine milled flax seed

1/2 cup sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cloves

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

In a medium bowl mix together buttermilk, oil, and egg.  In a large bowl mix together the remaining ingredients.  Add the wet ingredients to the dry and stir until combined.  Cover and refrigerate over night.  You can keep the batter for up to two weeks covered in the refrigerator.

When you are ready to bake pre heat your oven to 400 degrees.  Grease your muffin tins and fill with batter. Place your oven rack in the middle position and bake the muffins for 20-25 minutes.

Yield: 9-12 muffins

Source: Slightly adapted from, A Little Bit Crunchy a little Bit Rock n' Roll

Blueberry Walnut Granola

I love a good homemade granola.

When we went to Chicago last spring my dear friend and excellent hostess had a variety of breakfast treats out for us every morning.  She had made the most delicious granola, and I of course asked about the recipe.  She told me it came from Gale Gand's Brunch cookbook.  I should have known.  Those of you that are long time readers of Young Adventures may remember the chocolate waffles that I made from this amazing cookbook.  If you like breakfast food, run don't walk to the store and purchase this book.

I have been thinking about this recipe and tweaking it in the back of my mind for some time now.  I finally got around to making it and I am very happy with the way it turned out.

This will make a great breakfast with milk or yogurt.  I also think it would be a great after-school snack.

Feel free to swap out the fruit and nuts for your favorite.

Blueberry Walnut Granola

1/2 cup honey

1/2 cup pure maple syrup

1/4 cup orange juice

3 tablespoons unsalted butter

1 teaspoon almond extract

4 cups old-fashioned rolled oats

3/4 cup sweetened shredded coconut

1 cup chopped walnuts

1 teaspoon sea salt

1/4 cup wheat germ

1/4 cup ground flax seed

1 cup dried blueberries (I get mine at Costco)

1. Heat the oven  to 325 degrees.  Line a large rimmed cookie sheet with parchment paper.

2. Combine the honey, maple syrup, orange juice, butter in a small saucepan.  Bring the mixture to a boil over medium heat.  Watch this closely and don't let it boil over. 

3.  Reduce the heat and simmer it for 5 minutes, stirring often.  Remove from the heat and add the almond extract.

4.  Mix the oats, coconut, walnuts and salt in a large bowl.  Pour the hot mixture over the oat mixture.  Stir all of this together until it is thoroughly coated.  Spread it evenly on a baking sheet.

5.  Bake for 15 minutes.  Add the blueberries and bake for another 15 to 18 minutes, stirring occasionally, until golden brown.

6.  Remove the granola for the oven and place the pan on a cooling rack.  Once the granola has cooled, stir and place in an airtight container at room temperature.  It will keep for up to two weeks.

Enjoy!

Source: Adapted from Gale Gand's Brunch